Baking in a Cloche

Emile Henry Cloche 09

There are many ways to get a crusty loaf of bread, but one of our favorites is to use the tried and true method of baking in a clay cloche, here, the Emile Henry brand cloche. It is very similar to using a Dutch Oven, but the cloche was designed to bake bread, so it is an even more intuitive method. In other words, you aren’t lowering the bread into the piping hot vessel, you just lift the lid and slide the loaf onto what is essentially a baking stone. The cloche traps the steam from the dough to create a perfectly crisp and beautifully shiny crust, without having to add steam to the oven.

This loaf was made with our Master Recipe from The New Artisan Bread in Five Minutes a Day, using Gold Medal All-purpose flour, Platinum Yeast from Red Star, water and salt, that’s it! If you’ve never made our bread, or just want a refresher, please watch our new video that we put together in the Gold Medal baking studio. In no time at all you’ll have a gorgeous, homemade, crusty loaf of bread.

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Shopping for Bread-Bakers

People always ask us about our favorite bread-baking tools, so here are some of them, with links to Amazon:

Thermometer

A thermometer: you really can’t get a good crust until you know your oven’s temp. They’re cheap and effective.

Baking Stone

Baking stone: For a great, crisp, crust, you really need one, and this 1/2-inch thick Old Stone brand has been very durable for us. There are other stone/iron options, see our post on that. Continue reading

The Refrigerator Rise Trick on Crazy-Busy Thanksgiving Morning: Fresh Rolls (Kürbiskernbrot) from the German Alps

 Before we even start with this, you should know that this reprised Thanksgiving post is one of many– click here for all our Thanksgiving posts over the years.

Some people shy away from yeast breads and rolls at busy holidays because they think the proofing step (the rest after the loaves or rolls are shaped) is too time-consuming, even with our stored dough.  Here’s a great way to get around that–form rolls or loaves the night before, refrigerate overnight and they’re ready for the oven in the morning. Continue reading

The New Artisan Bread in the Minneapolis Star Tribune

from Beth Dooley's article

Back on October 24, 2013, when we were on tour for The New Artisan Bread in Five Minutes a Day, the Minneapolis Star Tribune ran a great story in the Taste section about our new book (Beth Dooley did a great job). We’re a bit late to the party here on the website, but click here to read the whole article.

English Muffins On The Stove Top with Gold Medal Flour and Red Star Yeast

english mufins | bread in 5

Breakfast has been said to be the most important meal of the day, but so often it is made up of coffee and not much else. I make a point to purchase store-bought bagels and English muffins to have on hand, but they lack flavor and I find myself skipping that first meal more often than not. I remembered back to Zoe’s post on baked English Muffins, and decided to try the same technique on the stove top to save some time. Sure enough, they were amazing! Soaked in butter and a little jam, or filled with eggs and cheese, these biscuits were worth making every time. They also re-toasted well; I made a large batch Sunday morning and had a delicious breakfast the rest of the week.

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From CBS-TV (KPIX-5) in San Francisco…

2013-11, CBS San Fran blogpost, Narsai David

From long-time San Francisco restauranteur, radio, and TV host Narsai David:

“In this new edition, they really, really make life so easy and so simple… baking your own bread virtually daily… the simple idea of making dough in advance and storing it… very, very clever.”

CBS-TV San Francisco, 2013

On WCCO-TV (CBS) in Minneapolis on Jason Derusha’s Show


Thanks Jason! Return to TV/Video/Radio pageWhile we were shooting this segment with Jason, the Minneapolis City Pages was photographing us for its article on Jason, the hardest-working man in Minnesota media:

Jason Derusha

Click here to read the full article.

Thanks Dorie!

Dorie Greenspan endorsement on book jacket

Zoe met world-famous baker and cookbook author Dorie Greenspan a few years back when she was in New York to tape a segment for the Cooking Channel, on the Kelsey Nixon Show. We’re both huge fans of Dorie’s so we were thrilled when Dorie endorsed The New Artisan Bread in Five Minutes a Day for the back cover.

“Every step of Zoe and Jeff’s adventures in bread has been fascinating and delicious for us, the home bread bakers who follow them, but this book may be their most exciting yet, because they’ve incorporated years of readers’ questions, problems, and discoveries into every chapter…truly the all-you’ve-ever-wanted-to-know edition. And there are plenty of photographs… at last!”

Dorie Greenspan, James Beard Award-winning author of Around my French Table

Thanks Dorie!